Spicy Seafood Stock

Ingredients

• 1 g coriander seeds (toasted)
• 1 g fennel seeds (toasted)
• 1 g white peppercorns (toasted)
• 0.5 carrot (small, finely chopped)
• 0.5 red onion (small, finely chopped)
• 0.5 fennel bulb (small, finely chopped)
• 1 garlic clove (large, chopped)
• 1 mini chilli (chopped)
• 1 kaffir lime leaf (large, finely chopped)
• 0.5 lemongrass stalk (small, finely chopped)
• 22 g galangal (finely chopped)
• 35 g oil
• 500 g mussels
• 18 g dry white wine
• saffron (small pinch)
• 250 g fish stock (can substitute with water)
• 250 g chicken stock
• 18 g butter
• 28 g crème fraiche
• 1 kaffir lime leaf (large, bruised)
• 0.5 tomato (large, diced)
• 20 g tomato paste
• sugar (to taste)

Steps

1. 1

   Place the toasted coriander seeds, toasted fennel seeds, and toasted white peppercorns into a blender or spice grinder. Blend until finely ground.

2. 2

   To the ground spices, add the chopped carrot, red onion, fennel bulb, garlic, chilli, kaffir lime leaf, lemongrass, galangal, and oil. Blend everything together until a smooth paste forms.

3. 3

   Heat a pan over high heat. Add the mussels and white wine, then immediately cover with a lid. Cook until the mussels have opened.

4. 4

   Strain the liquid from the mussels into a bowl and add the pinch of saffron to the hot liquid. Reserve the mussel meat and discard the shells.

5. 5

   In the same pan used for the mussels, sauté the prepared spice paste until it becomes highly fragrant.

6. 6

   Add the reserved mussel/saffron liquid, fish stock (or water), chicken stock, bruised kaffir lime leaf, diced tomato, tomato paste, and sugar to the pan. Do not add the butter or crème fraiche yet.

7. 7

   Simmer the mixture for 30 minutes to allow the flavors to develop.

8. 8

   Remove the pan from the heat. Briefly blend the mixture with a stick blender to break down the aromatics.

9. 9

   Strain the stock through a fine sieve into a clean pot, pressing on the solids to extract all the liquid. Discard the remaining solids.

10. 10

    If using the stock immediately, cook your choice of seafood in the liquid until done.

11. 11

    Finish the dish by stirring in the butter and crème fraiche until fully incorporated and creamy.

Notes

The author suggests this stock is worth the effort for the depth of flavor it brings to seafood dishes. You can use the reserved mussel meat from the first step as part of the seafood you cook in the finished stock.

Nutrition per serving

• seafood
• stock
• spicy
• base
• mussels
• thai-inspired
• soup base